John Lawn, Food Management editor-in-chief.
I got my first job in foodservice at Carroll’s, a hamburger chain unit on the Post Road in Norwalk, Connecticut, shortly after I turned 17 years old. I started there in early June and went from being the newest order taker to being the 6 a.m. startup guy in four weeks. By the end of the summer, I’d learned how to do everything from peeling, washing, cutting and blanching the day’s french-fries to filtering the fryer oil, flushing the milk shake machine, running the short ...
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